Description
Delightful mini cakes bursting with bright lemon flavor, perfect for sharing or enjoying solo.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup sour cream (room temperature)
- 1 large egg (room temperature)
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 4 tablespoons lemon juice (for glaze)
- 2 tablespoons softened butter (for glaze)
- 1 tablespoon lemon zest (for glaze)
Instructions
- Preheat your oven to 325°F (165°C) and grease a mini muffin tin.
- Whisk together flour, sugar, baking soda, and salt in a large bowl.
- Heat the unsalted butter and water until boiling, then pour into the flour mixture.
- Add sour cream, egg, lemon zest, lemon juice, and vanilla to the mixture and beat until just combined.
- Spoon about 1 tablespoon of batter into each mini muffin cup.
- Bake for 12-16 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the glaze by mixing powdered sugar, lemon juice, softened butter, and lemon zest.
- Drizzle the glaze over the cooled mini cakes before serving.
Notes
For stronger lemon flavor, increase the amount of lemon zest and juice in the glaze. Store leftover cakes in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: mini lemon cakes, lemon drop cakes, easy lemon dessert
